Instant Oat dosa is an easy recipe that is perfect for busy families. Sometimes you want to make something that is easy and hassle free and of course healthy. Oat dosas are instant dosas and make a great breakfast or any time snack. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I am also adding cabbage and carrots for texture. This will definitely be a staple in my house.

This recipe will serve 2.

Ingredients:

1 cup quick oats

1/2 cup rice flour

1/2 cup yogurt whipped

1/8 teaspoon asafetida

1/2 teaspoon cumin seeds

1 green chili finely chopped

2 tablespoon cilantro finely chopped

1 teaspoon ginger finely shredded

1/3 cup cabbage shredded

1/3 cup carrot shredded

1/2 teaspoon salt

1 cup water

1-1/2 teaspoon ENO

1-1/2 tablespoons oil

Method

Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds mix it well. Notes: ENO is added just before making dosa.

Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.

Add green chilies, cilantro, cabbage and carrots mix it well.

Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.

In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become little frothy.

Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.

When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.

Press the dosa lightly with the spatula all around to assure even cooking, turning two to three times. Dosa should be golden brown on both sides.

Repeat for the remaining dosas.

Serve oat dosa with your choice of chutney, I like with tomato chutney.

Thank you so much for this delicious way to start the day. I am in love with your recipes and videos. The spicing is beautiful and not overly complicated. Plus you have some types of recipes I have never seen like from Rajasthan. Also I love the gluten free options. My husband had his gall bladder removed so I reduce the oil or bake some items instead of frying. Thanks again!!

In the USA oats are considered gluten free while in other countries they aren’t or are very difficult to find without wheat contamination. I would be interested in knowing if there is a gluten free substitute for quick oats because I see them everywhere in recipes but I can’t use them (if I want the dish to be gluten free for coeliacs).

Hello Madam,
Tks so much for that tip; I made it today, substituting carrots and cabbage with chopped kale and onions (as I did not have the former with me today) and it was really delicious. Thank you again.
I would like to have a baked version of chakli made with chickpea flour. I tried out some recipes that were on the web and they turned out to be very hard, not as soft as the normal chaklis. Await your recipe. Have a lovely weekend.

thank you for sharing this ~~ I really appreciate the video and cannot wait to make it! I will be needing to look up esparta spice (is this spelled correctly?) and Eno, as I am not familiar with these items ~ ~ but really loooove learning about new things …. so, will enjoy the adventure. Mahalo, Adaire

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Namstey Manjula ji..me and my family is pure veg..your recipes are really helpfull to make different kind of vegetarian indian food..i simply love it..specially pav bhaji recipe..my son love it..Thanks for being such great help to cook such delicious food..Regards !!!-Pooja S.